Duchesse Potatoes

Used in many, many dishes: Duchesse potato is a basic (dry) potato puree (mashed potato) mix that has had egg yolk added to it. Duchess Mix is used to make the following potato dishes.

Ingredients:

·        1 ¼ lbs. Canadian russet potatoes, peel boil, and rice

·        1 egg yolk

·        1 Tbsp. butter (1/2 oz.).

·        Salt and pepper to taste

·        1 Tbsp. or so parmesan cheese to taste

1. Boil 3 medium russet potatoes in lightly salted water until they are easily pierced by a knife. Peel them and rice them. If you do not have a potato ricer, mash them well or rub through a China cap. You want 1 lb. riced potatoes, about 2 ½ cups.

2. Mix in the butter (1/2 oz. =1 Tbsp.) first and then the egg yolk. (Save white for another use). Season with salt and pepper to taste. Some people like a pinch of nutmeg.

3. These can be put through a pastry bag with a star-tube to use as a boarder, piped back into potato skins, or can also be piped onto a lightly oiled cookie sheet and baked in a 400 F. oven until nicely browned. If you are going to put them under a Salamander and want them to brown quickly, beat an egg yolk with a pinch of salt and a Tbsp. of water. Brush lightly with this egg wash